I realized that I make a lot of soups during the winter now that I’m finally putting them all together on my blog. But, soups are amazing – because they are so easily adaptable – throw whatever you have laying around into them. And the best part? They’re also always low in calories and high in protein and nutrients. Stuffed pepper soup has always been one of my favorites because it smells delicious as you are cooking it, and it’s SO EASY! Plus, you usually make more than enough for leftovers! #winning.
Stuffed Pepper Soup
1. If you haven’t made your homemade tomato sauce, start by following my recipe for that, here.
2. Add the basil, heavy cream and salt and pepper to taste. Leave it simmering on low.
3. Start by cooking your rice. If you want to make Brazilian rice (my favorite) start with butter and garlic in a hot pot. Cook until garlic starts to brown. Add the dry rice. Stir and coat for about 5 minutes or until the rice gets hot. Then add the water. Stir and cover.
4.Place the onions, and 2 cloves of garlic into a hot sauté pan. Continue to heat them until the onions start to turn translucent and the garlic browns.
5. Add the ground beef. Continue to cook until it is fully browned and set aside in a bowl.
6. Add the chopped peppers and leftover garlic to the hot pan and cook until they soften.
7. Add the ingredients individually into a bowl to serve (never combine the rice with the soup as it will expand and ruin the soup and flavor. Only add what you will eat as you eat it).
Garnish with shredded parmesan cheese.
[yumprint-recipe id=’3′]
